Bavaro’s Pizza Napoletana & Pastaria

I’m Italian and moved to the states four years ago so I know what a good pizza tastes like. We came here for lunch… Our pizza was undercooked, the dough was still raw. The service was good however. And I was surprised they have chinotto.

This place could be great. However, it’s not. The food was underwhelming. I didn’t think you could screw up garlic bread. I’m not saying this place is bad, it’s just not that good.

I keep saying «I feel like HOME here» great food and service! The pizza was delish, love it!

Amazingly fresh! Almost everything from the dough to the mozzarella to the lady fingers for the tiramisu is made in house. Check out the copper motif inspired by to 875 Fahrenheit degree wood burning oven. The food is incredible, light and flavorful. Be sure to have a Moretti La Rossa beer with one of the amazing Neapolitan pizzas.

This place is the bomb! Italian food is by far my favorite of any kind on the planet and I’ve definitely had my fair share! Bavaro’s is definitely in my top 10! It was my first experience here and it was wonderful! I had an antipasta appetizer with a bunch of delicious meats and cheeses, the bolognese with ⁵⁰⁄₅₀ sauce, and a white pizza with arugula and prosciutto on it.
The antipasta appetizer was huge and everything was so good! I definitely recommend splitting it with 3 or more people, unless you don’t want room for your dinner! The pasta is handmade, so the noodles were so fresh and perfectly al dente. The sauce was packed full of flavor and was pretty much just amazing. And the pizza had a nice thin crust (my favorite) that was piping hot and had just the right amount of toppings on it. The arugula was fresh and crisp and the prosciutto was thinly sliced and melted in your mouth.
Our waiter was great! Very attentive and gave us amazing recommendations. The atmosphere inside is not what you would expect from a restaurant placed in a strip mall. It was very elegant, but not in the fancy way where you feel the need to be dressed up. You could see the kitchen/​pizza oven from every table which was neat. There were booths and high tops to choose from which are two of the most comfortable seating options in my opinion. And if you happen to go here on your birthday, they will give you a free Nutella pizza for dessert!

I love places like this. Small in a cozy way, well trained staff, and very good food.
When you first look at the menu it seems a little limited, but when you study it a bit there is actually a good variety of dishes.
The antipasto Bavaro is an awesome starter and was perfect for sharing with my wife. On a previous visit with two others we had the antipasto Italia which was also good and plenty for the four of us.
For pasta dishes, you can chose from any pasta with any of their three sauces. I’ve tried all three and are all good, but if your preferences lean toward the meaty end of the scale go for the bolognese, if you’re like me and like things kicked up a notch try the arrabbiata it’s light but very good.
They have a great menu of pizzas, but I have yet to have one, but my friends would not let me have any as free their first bite so I have to assume it’s pretty tasty. You have to check out the pizza oven. It’s as much art as it is oven.
The wine list is decent, try the montepulciano it’s a good wine and goes well with everything we had.
For dessert we shared a cannoli, do not share the cannoli. Mostly because it is so good, but also it is a touch small to share.
The three times we’ve visited the wait staff has been great, but the last time we had the pleasure of being wasted upon by Jesicca! She was attentive, funny, very good at her job, and made the meal more than just going out to eat.
My recommendation is eat here often, although I’d prefer you didn’t since the place is small, I like it a lot and don’t want to have problems getting in.

AMAZING! I am Italian and can be very picky when it comes to this type of food.
I came here on a Sunday night for a friend’s birthday. The restaurant was a bit hard to find as the entrance is on the back side of the building.
Service — top notch! We had a man in his 20s waiting on us. I wish I remembered his name bc he added that special touch to my first of many future experiences at Bavaros.
Food — a bit pricey but it was so worth it!
— antipasta salad: one of the best I have had. A great dish it share among a table as an appetizer.
— bolognese w/​50/​50 sauce: I hate to say it again, one of the best I have had. The pasta was so fresh and overall the dish was very flavorful.
— al crudo pizza: a white pizza with arugula and prosciutto. The crust was delicious, thin and moist.
Tip — if it’s your birthday you get a Nutella pizza with powdered sugar.
Delicious delicious delicious! A must try!

I was excited to try out the Neapolitan pizzeria but my first experience was just a-​ok.
Loved the décor inside with brass wall coverings. A nice ambiance for date night.
The kitchen is an open set up where you can see them make the pizza and cook it in the wood fire oven.
Caprese: fresh ingredients and flavor. Perfect to share for two.
We ordered the Romano and Margherita Pizza. Even though we like anchovies it was over powering for the neopolita pizza. had fresh ingredients but the temperature of the pizza wasn’t as hot as we expected. It was luke warm.
Tiramisu: didn’t taste the expresso flavor, texture a bit to soggy and a little too sweet
Wine: Got a free glass of wine with Unilocal check in which was a bonus!
I’ll come back to try it again if the opportunity.

Ummm, all the cheese! Enjoyed Bavaros after a long morning of hiking, so I walked in «carb ready» and very hungry. The place is so pretty, it has this contemporary vibe and copper color to the walls. It’s just a warm and soothing atmosphere when you feel the heat from the large pizza oven. It’s fun to see the large open kitchen and all the people working to prepare the food.
I tried the garlic bread with cheese and the tomato bisque soup for a starter. The garlic bread is actually a pizza crust that has been brushed garlic, oil, and spices, then baked with cheese. It looks like a pizza but it’s not. It was very good and perfect to eat with the tomato bisque. The soup, that was phenomenal and the best tomato bisque I’ve ever had.
For an entrée I had the spaghetti bolognese and my husband had a pizza with prosciutto and an egg on it (not sure what that pizza was called). The pizza, by their recipe, has a soggier bottom that most pizzas. This means you should eat it with a fork in my opinion. It’s the Italian style in which it’s prepared, and it tastes amazing. My spaghetti was fresh and flavorful. The sauce was rich and meaty, it totally hit the spot for me. Found out during dining that the pasta is freshly made in house, so the pasta texture is so soft and it really absorbs the delicate taste of the house made sauces. Had a chance to try the vodka sauce and lamented immediately that I didn’t order it, so so good!!! Next time I may opt for getting half bolognese sauce and half vodka sauce on the pasta. I am still thinking about that vodka sauce!
Just when I thought we couldn’t eat any more, we tried dessert. The tiramisu and the Nutella dessert pizza. The tiramisu was very light and fluffy, very easy to eat. The flavor is perfect! The Nutella pizza was dusted with powdered sugar and busting with Nutella. It was very rich and chocolaty so I would suggest sharing it.
Really enjoyed this restaurant and would come back for a comfort food fix anytime! The owners were very gracious and let us try their bottled sauces. You can buy their classic pasta sauces if you want to cook at home too. They have specials during the week and some nights wine is discounted. Can’t wait to come back!

Really enjoyed my trip out here for a recent UYE and I envy people living on this side of town who can enjoy it whenever they want!
I was really surprised by the upscale interior as it is hidden in a plain shopping plaza. Giant stamped copper sheet metal decorates the brick walls and all the chairs have suede coverings plus a GORGEOUS tiled wood burning pizza oven for you to drool over.
Our service was top notch which was impressive for a group of 25+ people. I had to leave the group early and my server made sure to rush all my food and get my check and to-​go box right on time.
I started with a half-​serving of the Mediterranean salad. This was so satisfying! It was a huge serving of the freshest baby spinach, pine nuts, red onion, grape tomato, feta cheese, and a fig vinaigrette dressing I wish I could bottle. You can barely see it on there but don’t fret, you will taste it. (This is me being picky put they cut the grape tomatoes in half and put them on the rim of the round bowl it’s served in as decoration, and I think this is silly and should just be on the salad when it comes out.)
I also had the 6 inch Prosciutto Pizza which is the perfect size for one (I did take two slices home which reheat AMAZINGLY well). Remember, this place serves Neapolitan style pizzas so make sure you’re a fan before you come in. I think the taste of the dough and texture of the crust (slight crisp on the outside, still doughy and soft, slightly charred spots) is on point but I think they used too much cheese and toppings for the style. I also wish they had used cured prosciutto instead of the prosciutto cotto, as it would’ve given some needed texture to the soupy/​molten sauce that forms on this pizza. Don’t be afraid to knife and fork this baby!
Their menu prices are fantastic! I think the whole lunch with tip cost $ 15 which was awesome for the quality and quantity.

Okay, okay, I’ve finally been converted! After 3 not-​so-​hot experiences at Bavaro’s, I’ve finally had a fantastic one! I’d actually give 3.5 stars, but since that’s not an option, I’ll round up.
I went with a bunch of friends for lunch last weekend and my experience was fantastic! The owner knew we were coming, there were 20+ of us, and was super accomodating. We had most of the restaurant for our group, and after welcoming us all, he gave us goodie bags with a jar of their homemade sauce.
A couple at my table ordered the garlic bread with cheese and they were nice enough to share some with me. It was the best darn garlic bread I’ve ever had the pleasure of putting in my mouth. No joke. I don’t know how to explain it other than it was pizza dough with garlic butter/​oil and cheese, but that does it no justice and doesn’t explain it at all. You’ll just have to trust me that it was outstanding!
My friend Ryan was raving about the vodka sauce, so I had to try it. I got the tagliatelle with vodka sauce and it was perfect. With the exception of spaghetti, all pasta is made in-​house and you can totally tell the difference. The sauce was incredible and I wanted more pasta (or bread) to scoop up the rest with. So good!
Because I am a total fatty, I also ordered the Al Crudo pizza. It has mozzarella, tomato, arugala, reggiano, procuitto, and EVOO, and it was absolutely delicious. The flavors were awesome, the crust was perfect, and even though it was drowning in the EVOO (way too much for my liking), it was really, really good.
I’m sure I’ll be back again but I will only go for lunch. The lunch and dinner portions for pasta are the same, but the prices are double for dinner. It’s not even close to being worth it, in my opinion. The pizzas are bigger at dinner, but I’ve found that they are super soggy in the middle wich is not appetizing at all. The lunch size portions are priced right (both pizza and pasta) and the 6 inch pizza doesn’t get soggy in the middle. Perfect!

That is some mighty fine pizza!
I showed up with the fabulous «Pam and Ryan’s Monthly UYE» gang for a late lunch, and was greeted warmly by the owners. For a party of about 30 people (keep in mind, we took up more than half of the dining room, so definitely call ahead for larger parties), the staff was on top of everything. Water glasses were never empty, apps came out quick, and everyone was so personable. Our server was really helpful and enthusiastic. She bragged about how she hand grated the Parmesan cheese that morning. You know a place is good when the employees are as excited about (cheese) your meal as you are.
I started with the Bruschetta, which comes out with 6 generous slices of bread, toasted and topped with the tasty tomato mixture. Very fresh tasting. Then I ate about ¹⁄₃ of my friend’s garlic bread (add cheese to it! You won’t regret it!), and at that point was pretty full, however I ordered 1 pizza and went halfsies on another, so I knew I planned right by wearing stretchy pants.
The thing to keep in mind here, is that everything is made fresh. The pizzas are not assembled and do not go into the oven until they are ordered. You can watch the owner feed pasta dough through the machine. Basically, sit back, enjoy a beverage, and wait the 90 seconds for your pizza to cook in their fancy wood burning oven. Because it is well worth it.
I went with a 6 inch (question to owner– was that a normal 6 inch pie? It was quite generous) spinach and mozzarella, and split a 12 inch Fungi. The spinach was so good, with cherry tomatoes and garlic. It was exactly what I crave when I want fancy pizza. The Fungi was a favorite– the mushrooms were so meaty and flavorful. I was super stuffed after a slice of each, but kept on for another of the Fungi because it’s that good.
You would think I would stop and call it a day after the pizza, but no. I kept on. Because you can’t go somewhere that has tiramisu and quit before dessert. And good tiramisu makes it even harder to turn down. Everyone at my table groaned and grumbled when I ordered it, and forced them each to have 3 bites, but nobody seemed to have regretted my decision. And then a tray of nutella pizza was passed around and that was it.
Everyone at Bavaro’s was so kind and generous to our large party, I know I can’t thank them enough. And I can’t wait to come back for more of their amazing pizzas, and to dig in to some of that freshly made pasta.

I went to Bavaro’s Pizza last weekend with a group of friends, and was impressed every step of the way.
It was a bit past when I normally eat lunch, so when I arrived I was ready to order the whole menu. I started off with the tomato and basil soup, which was absolutely delicious. I’m frequently struck by how many restaurants fall back on too much cream and butter to build the flavor profile of tomato soup – not the case here. The tomato flavor really stood out, and was complemented by the cream, rather than dominated by it.
I had the sausage-​pepper-​mozz pizza as my main course. I’ll admit, out of all of the dishes, this one resonated with me the least. The cheese was inconsistently spread throughout the pizza, so many of my bites turned out to be of just dough. When I was able to get the full combination of the toppings though, it was spot on.
I had the opportunity to try a few bites of the penne pasta with vodka sauce, and, as ridiculous as this sounds, my breath was actually taken away. Bavaro’s has the best vodka sauce I have ever had, bar-​none. Pair that with their pasta, which is homemade, and you get a truly delicious, comfort-​food dish.
I finished off the day with the nutella pizza, which was the perfect lunch-​dessert offering. It wasn’t too sweet, and not too heavy, so it was exactly what I was looking for to finish off my meal during the day. In the evening, I might have looked for something a bit more substantial, and fortunately they have a few more items on the dessert list that would fit the bill!

Very surprised by the spice, freshness and authentic Italian cuisine! We went here as part of a large UYE and there were a wide variety of plates ordered, served, and shared. The restaurant is small, intimate and can seat about 50 diners, max. The décor is contemporary yet warm and comfortable-​great for date night or beer and pizza with the gang, too!
I had spaghetti bolognese (their pasta is all made in-​house and they offer gluten free options as well) which was cooked perfectly al dente with traditional meat sauce and spices. Prior to lunch my husband and I split a spinach salad with pine nuts, fig vinaigrette and feta-​highly recommend as it was light and delish!
They offer several sauces and lots of toppings from which we could create our own pizzas and I have to recommend you try my husband Rick’s concoction– a combination of hot & mild peppers, sausage, mushrooms, marinara with garlic and basil. To die for! The owner and servers were all personable and attentive and passionate about their food and spirits AND diners! Kudos Bavaros!

This place has become our new favorite!
I was introduced to this location after my friend, Ryan, suggested it since she was going to use the location for a UYE event. She mentioned the owner was really nice and I have to say she was correct. He’s fantastic and goes above and beyond to make your experience the best. You can tell he takes pride in his restaurant and I really appreciate that. Plus, he let me try the yummy nutella pizza for free and that won a key to my heart.
I am going to also go ahead and mention that he’s a supporter of breast feeding and I didn’t feel shunned when I had to feed my son in his restaurant.
Now… the food.
Is absolutely amazing. My dad is a picky eater and complains pretty much about EVERYTHING. When we took him today he said «that was the best garlic bread and pizza I have ever had.» I about CHOKED on my food. Did my dad just say that???
That truly then means something. Congrats on that seal of approval.
I have had both pasta and pizza there and it’s hard to choose which I like best. The pizza is EXACTLY the style I love. It is sort of «wet» so you may need to use a knife and a fork to eat. If you are going to get pasta for the LOVE OF GOD GET THE VODKA SAUCE. I could drink it. We ended up dipping our pizza slices in it :) Ravioli is delicious and fresh. In fact. all pasta is fresh because they make it there. You can even watch them when they do.
Tiramisu is heaven. Save room for dessert. Just do.
Buy some sauce before you leave… sooooo yummy!!!
All in all I WILL be back here… again… and again.

So I planned a Unilocal UYE here and was trying to wait until that day to try this place but happened to be in Winter Springs visiting some friends and it was the most agreed upon option for lunch so we headed over. We arrived about 1:45 on a Saturday and there were a few diners but plenty of space for us. As we sat down and waited for our server, we looked around and commented on all the neat décor — I was really into the cork chairs — and I also ventured into the bathroom during this time and even that space was done up nicely. We all seemed to appreciate how the kitchen was open and I pointed out a huge mound of dough being made which we all thought was pretty cool.
As for the food, it was all delicious. We started with the garlic bread with cheese and when it came out it was nothing like I was expecting. Instead of standard Italian bread, this was their pizza crust, spread with tons of garlic, butter, and olive oil, and then topped with their homemade cheese. It was a large portion that split nicely between 4 people. The marinara on the side was chunky and slightly sweet which is how I prefer my marinara — I’m not into heavily spiced marinara or pizza sauce.
I ordered a half portion of the Mediterranean salad which had pine nuts, feta, tomatoes, red onion, and fig vinaigrette over spinach. It was really tasty and a good sized portion for a side salad. The ingredients were fresh and the cheese was tangy and slightly salty complimented by the sweet vinaigrette.
For entrees we ordered 3 pizzas and one ravioli. I’m not a meat eater so I was only able to try my pizza and the ravioli but the men ordered meat pizzas and really enjoyed them. Our friend Ryan S has written a Unilocal review saying that his Prosciutto pizza was the best pizza he’s ever had. My BF got the Carciofo con Uovo which has prosciutto, artichokes, and an egg. He liked it a lot and said it tasted like breakfast so he’s looking forward to trying a different pizza next time for more of a lunch vibe. I got the spinach pizza. I made a conscious choice to get a pizza without red sauce and ordered some for the side for dipping which was perfect for me. My pizza was juicy and cheesy and made even more delicious with the side of marinara. The final entrée was the cheese ravioli with vodka sauce. Holy crap. This is the best vodka sauce I’ve had in my entire life. I can’t imagine how much butter and cream is in it because I saw angels when I ate it. We ended up getting a big spoon and my friend gave me some sauce which I promptly dipped my pizza crust in. I’m getting a side of this next time for drinking. It’s that good.
As we were winding down we had chance to speak with one of the owners who was excited to show us the place. I was hanging out with my friend’s newborn so I missed the discussion about the dough and ovens and such but did end up getting to try the Nutella pizza dessert. Although this was simple, their pizza crust filled with European Nutella (which I was told is less sweet) and topped with powdered sugar, it was phenomenal. It was a nice sort of light way to end the meal without feeling overwhelmed by dessert.
All in all I’m SUPER excited for my UYE next weekend when I get to come here again. I’m pretty bummed I live downtown and it will not be easy to get over to Bavaro’s with regularity, but this is the kind of place I’d go out of my way to have a meal at.
Bravo!

I’ll admit, I had no idea what exactly «neapolitan pizza» was. Sure, I’ve had pizza, but I was still unsure, so some friends and I googled it.
According to Wikipedia, «Neapolitan pizza (Italian: pizza napoletana) is made with tomatoes and Mozzarella cheese.» Haha, so much for a more in depth description. That definition sounds broadly like every pizza I’ve ever had. However, this time, the experience was quite different and changed my pizza palette forever. Let me elaborate…
My wife, newborn son, and I decided tried this place out with some friends of ours who recommended it to us. When we arrived I was quite surprised as I had no clue this restaurant existed (it is located behind the Graffiti Junktion in Winter Springs). Right off the bat, my eyes were drawn to how upscale and comfortable the interior of the restaurant was. Very hip indeed!
Once we sat down, I reviewed the menu which consists mainly of pizza and pasta, as well as an assortment of appetizers and deserts. The group decided on getting the garlic bread with cheese, and for my lunch I settled on the 6″ prosciuitto pizza.
Once the appetizer arrived I KNEW that this was going to be a new favorite place of mine. The garlic bread was so much better than I had imagined it would be (probably because I’m used to the stock crappy garlic bread normally served at every other stock pizza place I’ve eaten at). Served in a flat bread type style, we opted to get ours covered with cheese. It was mind blowingly good, which only set me up to anticipate my pizza that much more!
Once the main course arrived for everyone, I was eager to dive into my pizza, and my patience was rewarded. And here is what I can say…
THIS WAS THE BEST PIZZA I THINK I’VE EVER HAD
I know what you’re thinking. «Ryan! The best pizza you’ve ever had? Really?»
YES. REALLY.
Served as a flat bread type pizza with prosciutto, mozzarella, tomato, and basil, my meal hit all the checkboxes you want for a meal. Not only was is delicious, but it wasn’t overly greasy and it didn’t leave you with that feeling like you’ve been punched in the gut like you get from the pizza place next door.
After the meal was finished, we stayed a bit longer with our friends to chat, and so we could feed the baby (he’s gotta get some lunch too!). While we waited, one of the owners stopped by to ask us how our meal was and was kind enough to show us how the pizzas and some of the deserts were made. The owner was quite amicable and was happy to know we had a delicious meal. He also gave us some fun facts about the restaurant and allowed us to sample the nutella desert (which no doubt was delicious as well) Let me share a few of the fun facts that set this place apart from almost every other Italian restaurant you’ve been to:
*The dough is made in house with flour and yeast imported from Italy. When they make the dough, it is give 2 days to rise to achieve the flavor profile the restaurant wishes to attain.
* The mozzarella cheese is also made on site.
*In fact, most things are made on site, with the exception mainly being the pasta, which is of a high quality and gluten free.
*All of the pizzas are made in a wood fire oven.
(I’m sure someone can fact check this again for me in case I’m wrong with some minor details)
Obviously, I can say I’m a fan and will be returning. I certainly hope that those of you who read this who make it over to the Winter Springs area try this restaurant as well!

I’ve been searching for the thin crust true Italian pizza and I think I have finally found it. I went for a late lunch on a Friday and was surprised to find only on other group having lunch. The service was great but the kitchen did mess up our order. My husband added peppers to his pizza and they forgot to add them. They offered to make him another pizza but we didn’t want to wait. We also ordered their bruschetta. It was delicious!
The place is beautifully decorated and very cozy/​intimate.
The prices were very reasonable for lunch. It’s like Winter Park dining but without the expensive prices. This place is truly a hidden gem! I can’t wait to go back and try their dinner menu!

Nice décor, lots of brass wall coverings.
Server was very nice.
Penne ala vodka — pasta was very firm and undercooked, sure, sure it was «al dente», I didn’t like it. The sauce was much like a kraft macaroni cheese sauce.
Pizza — came out with a light pool of water in the middle, maybe the cheese was crying, I know I was. The bottom of the crust had a nice flavor. When I would try to eat a slice all the toppings and cheese would slide off into my plate leaving me holding just the bread.
They have a open kitchen, which could be nice, but about half of the time we were there one of the kitchen guys was using a mixer to make dough and it was a constant loud high pitched whine, drowning out the pleasant classic soul music and our conversation.
I asked the waitress about the mixer and she said, that’s nothing you should hear how loud the big mixer we use is.

Spot-​on. I wish there was a better word to use than «authentic» to help you comprehend how this Margherita pizza reminded me of the real pizze in Italy.
Several of the pastas are made in-​house, meaning it’s not the dry packaged noodles from Sam’s Club or a grocery store that they throw sauce on at so many Italian restaurants in this country. This place makes the semolina pasta in-​house (and it appears that they sell their sauces, too). Not many places in Orlando do that, that alone in the U.S. I hope that never changes. While more expensive, it’s the real deal.
We came by on a Saturday evening just after 5pm. Their hours are very traditional to the hours in Italy: closed between lunch and dinner times. We were greeted immediately and given the option to sit at the bar or a table top. We chose the table top that was left and it seemed really tight and close to both tables next to us. But it was busy and we made it work. The restaurant is ²⁄₃ kitchen which you have full view of and ¹⁄₃ seating… so it can’t seat a large number of people, but allows for an intimate and exclusive-​feeling experience. It doesn’t feel like you’re in Winter Springs. I would’ve expected to see a place like this in Dr. Phillips/​Windermere or Lake Mary, but I’m so glad they chose this location, as it’ll remain a hidden gem. ;-)
I ordered a glass of Chianti, which I’m normally not a fan of because I’m a 100% cab guy, but chose to go with the theme for the full experience, right? ;-) I normally order an Aperol Spritz as it’s my favorite Italian apéritif that only a handful of Italian restaurants serve here. I fell in love with that drink in Italy… so refreshing and perfect for summer… but I digress. They don’t serve liquor here, but that is ok.
For my entrée I ordered the Margherita pizza, $ 13 and my boyfriend ordered the Diavola pizza, $ 16. We’re both pizza and pasta critics, btw. My pizza was worth every cent of those $ 13. The crust was perfectly thin and soft, not tough and chewy. The San Marzano sauce was perfect… it was the real deal. I wish I could have this delivered to my house on a regular basis. :-)
The Diavola Pizza was pretty good, too. I’m not a fan of bell peppers, even if diced… but it seemed to work. And he loved it very much. I was expecting a more traditional Diavola pizza with pepperoncini, chili oil, and not chunks of Italian sausage. It had the perfect level of heat to it, but just wasn’t the Diavola ingredients I’ve typically had elsewhere.
For dessert I was sad to hear they were out of their gelato, as they didn’t get their delivery truck that day. I was really looking forward to trying it, but maybe next time. I settled for the homemade tiramisu. WOW. All of the different layers of the tiramisu had perfectly equal weight and density. I’ve never had one like that. It’s incredibly fresh and light. I am not sure if the Lady Fingers on the side were forgotten or if they were made into it, but I honestly didn’t care. All was well in the world.
I cannot wait to return and try the homemade pastas and some of the antipastas. The service here was great. If you want some real Italian, you must check this place out. While this was only my first visit, I get the impression this place is up there with Trevi Pasta and Rome’s Flavours in terms of authenticity. Be back soon!